• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Dough for a 10in pizza
  • 4 oz of snow peas
  • 2 oz of green peas
  • 2 oz of baby carrots, sliced
  • 4 cans of artichoke hearts, drained
  • 1 oz of butter
  • 1/4 cup of flour
  • 2/3 cup of milk
  • 2 tbsp of cream
  • 1/4 cup of grated parmesan cheese
  • 1/2 cup of grated matured cheddar cheese
  • pinch of dried mixed herbs


  1. Blanch snow peas, green peas and carrots in boiling water for three minutes. Drain and leave to cool. Cut the snow peas and artichokes. Mix all the vegetables together and leave aside.
  2. Melt the butter in a pan, add the flour and cook for two minutes, without browning. Gradually add milk, bring to boil and cook for two minutes.
  3. Remove from the heat, stir in the cream, parmesan cheese, cheddar cheese and herbs. Finally stir in the vegetables.
  4. Roll out the pizza dough, making the edges twice as thick as the rest. Spoon the sauce into the centre and sprinkle over the remaining cheddar cheese.
  5. Slide the pizza on a hot baking sheet and bake in a pre-heated oven at 220 ºC for 15-20 minutes until golden brown.
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